This moist and delicious cake is vegan friendly with a gluten-free alternative. It has a bright lemon flavor and is layered with with whipped coconut cream and fresh berries.
I use any and every excuse to eat dessert. Recipe testing, birthdays, long days, just because…yep, any and every excuse. But really, do we need an excuse? One of the luxuries of being an adult is being able to stay up as late as I want, buy whatever I want, and eat whatever I want. 😜
…well, almost anything. My body still dictates what I can and can’t eat, with gluten and dairy being out of the question for the most part. Luckily, this cake is totally dairy free, vegan friendly, and has a gluten-free alternative as well. For those of us who can’t tolerate certain foods, it’s nice that there are so many delicious alternatives out there.
You can probably tell by my recipe page that I have a thing for cake. Whether it be a layered, bundt, sheet, cup, or mug cake, it doesn’t matter, I enjoy all forms, and in a variety of flavors too—chocolate, vanilla, and lemon are a few of my faves! I added fresh lemon juice and zest to these cakes, and topped them with a creamy coconut whip and plenty of plump, juicy berries!
Here’s to summer—long days, road trips, backyard bbqs, fun with friends, pool time, picnics, and lemon berry cake! Enjoy, friends!
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